VANILLA BEAN PUDDING

Ingredients:

• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1/2 vanilla bean
• 2¼ cups homogenized milk
• 2 eggs
• 1 tbsp unsalted butter, cubed
• 1 tsp vanilla
• Pinch of salt

Directions:

1. In a saucepan, whisk together sugar and cornstarch.
2. Halve the vanilla bean lengthwise, scrape the seeds into the sugar mixture, and add the vanilla pod to the pan.
3. Whisk in the milk and cook over medium heat, stirring, until steaming.
4. In a heatproof bowl, whisk the eggs; whisk in half of the hot milk mixture in a slow, steady stream. Gradually whisk back into the pan.
5. Cook over medium heat, whisking constantly, until bubbly and thickened, for 5 to 8 minutes.
6. Whisk in the butter, vanilla, and salt.
7. Strain through a fine-mesh sieve into a clean bowl and place plastic wrap directly on the surface.
8. Refrigerate until chilled, for about 4 hours. (Make-ahead: Refrigerate for up to 2 days; whisk before serving.)

Nutritional Information per serving:

• Calories: about 175 cal
• Protein: 5 g
• Total fat: 7 g (3 g sat. fat)
• Carbohydrates: 24 g
• Fiber: 0 g
• Cholesterol: 75 mg
• Sodium: 58 mg
• Potassium: 153 mg
• % RDI: 10% calcium, 2% iron, 7% vit A, 6% folate.

Variations:

Dark Chocolate Pudding:

• Omit vanilla bean.
• Whisk ⅓ cup cocoa powder with sugar and cornstarch.
• Add 55 g dark chocolate (2 oz), chopped, with butter; whisk until smooth.

Chai Spice Pudding:

• Omit vanilla bean.
• Decrease vanilla to ½ tsp.
• Add 4 whole cloves, 2 cardamom pods, and 1 cinnamon stick with milk.
• Discard whole spices before whisking in butter, vanilla, and salt.